ORANGE CARROT CAKE
3 cups Pillsbury Best flour
2 cups sugar
2 1/2 tsp. baking soda
2 1/2 tsp. ground cinnamon
2 tsp. vanilla extract
1 tsp. grated orange peel
1 tsp. salt
3 eggs
1 1/4 cups cooking oil
1 (11 oz.) can mandarin oranges, undrained
2 cups (4 medium) shredded carrots
1 cup coconut
Preheat oven to 350 degrees F. Grease a 13 x 9 inch pan.
In a large bowl stir together dry ingredients. Add remaining ingredients except carrots and coconut. Beat the ingredients for 1 minute at high speed.
Stir in carrots and coconut. Pour into prepared pan.
Bake 45 to 55 minutes until toothpick inserted in center comes out clean.
FROSTING:
1 (8 oz.) pkg. Philadelphia Brand cream cheese, softened
2 tbsp. butter or margarine, melted
1 tsp. vanilla extract
3 cups confectioners’
1/2 to 1 cup chopped nuts (optional)
Beat all frosting ingredients except nuts together until smooth.
Spread frosting over cooled cake. Sprinkle with nuts, if desired.
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